Greek Lemon Chicken Soup
Description
Are you looking for a great, easy homemade chicken soup? Look no further, this is it. It's light, tasty and simple to make.
Ingredients
4 qt. low-sodium chicken stock
4 boneless, skinless chicken breasts
1 c. orzo or rice
3 large eggs, separated
1 T. lemon zest plus 1/2 - 1 c. freshly squeezed lemon juice
kosher salt, to taste
freshly ground black pepper, to taste
chopped fresh parsley, for garnish
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
In a large stockpot, bring chicken stock to a boil; add chicken breasts; lower heat to a simmer; simmer until chicken is just cooked through and internal temperature registers 160 degrees F, 15-20 minutes; transfer to a bowl; cool; shred chicken; set aside.
Add orzo or rice to pot with the chicken stock; cook until al dente, 5-8 minutes.
In a large bowl, whisk egg whites to soft peaks.
In a medium bowl, whisk together egg yolks and most of the lemon juice, reserving some to add later, as needed. Fold egg yolk mixture into egg whites; once combined, slowly ladle in some hot stock to temper the egg mixture, whisking constantly. Very slowly, add warm whipped egg/lemon mixture into the pot, whisking constantly to prevent any curds or clumps from forming. Continue to cook over medium-low to medium heat, whisking, until soup thickens, about 10 more minutes.
Add shredded chicken and any reserved juices to the soup; add lemon zest; season with salt and lots of pepper. Taste; add more lemon juice, if needed.
Serve, garnished with chopped parsley.
6-8 servings.